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Blueberry Buttermilk Waffles

This is a great waffle recipe that uses coconut palm sugar and olive oil for a healthier spin on waffles. I purée the blueberries so they are kid friendly. They are a great item to keep in the freezer. To reheat just remove from the freezer and put them in your toaster frozen.


  • 2 cups all purpose flour
  • 1/2 cup coconut palm sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/4 cup olive oil
  • 1 teaspoon vanilla
  • 1-1 1/2 cups fresh blueberries


Yields 6-7 waffles

  1. Combine dry ingredients in a bowl.
  2. In a separate bowl combine wet ingredients.
  3. Add the wet ingredients to the dry ingredients and whisk.
  4. Spoon waffle mix on to a preheated waffle iron.
  5. Serve warm with maple syrup or freeze for later.


  • If you do not have buttermilk add a splash of lemon juice or white vinegar to regular milk.
  • Cut waffles into segments and freeze for a easy breakfast.
  • You can use white sugar if you do not have coconut palm sugar.
  • You can use canola oil instead of olive oil.
  • Use whole blueberries for a classic blueberry waffle feel.


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